Hawaiian Pasta Salad Recipe

No ratings yet

A rich and creamy pasta salad with a bite of crunch from fresh celery and carrot sticks. The made-from-scratch dressing is the star of this delectable pasta salad. Serve it as a side dish or dinner with crackers.

Course Main Dish

Cuisine American

Keyword Pasta salad, Salad

Prep Time 40

Cook Time 15

Total Time 55

Servings

Calories 262kcal

Ingredients

1 ½ cups Milk (I use 2%)
1 ½ cups Mayonnaise (I use Dukes)
1 Tbsp Light brown sugar
1 tsp. Salt
½ tsp. Black pepper
1 Tbsp. Onion powder
¼ Cup Apple cider vinegar
1 lb. box Medium Pasta shells
10 oz. bag Matchstick carrots
¾ Cup Celery, sliced thin

Instructions

In a medium-sized bowl, mix; milk, mayonnaise, apple cider vinegar, brown sugar, salt, pepper, and Onion powder. Stir until well blended using a whisk. Set aside.
In a large pot, boil the pasta shells according to package directions and drain. You want soft shells that will absorb the flavor of the dressing. Al dente shells are not recommended for this recipe.
Allow your cooked shells to cool.
Dump the cooled pasta shells into a large bowl. Pour all but 1/2 cup of the dressing over the pasta shells and stir.
Now add the celery and carrot sticks. Fold into the pasta with the dressing until mixed well.
Pour the remaining dressing into the pasta salad mixture and stir to blend well. Cover and chill for at least one hour in the refrigerator before serving.
This Hawaiian Pasta Salad can be made one day ahead and stored, covered in the refrigerator before serving.

Notes

Optional: Skip the onion powder and add 1/2 cup of finely chopped fresh sweet onions.

This creamy Hawaiian pasta salad is great to take to a Potluck.

Nutrition